Pumpkin Nut Muffins
Chef Robert Landolphi from “Gluten Free Everyday Cookbook” suggests that his recipe for Pumpkin Nut Muffins be served alongside hot apple cider. BeFreeFor Me staffers think it is a perfect Fall weekend or Thanksgiving Day brunch addition too! (Omit the nuts to make nut-free).
½ cup sorghum flour
½ cup brown rice flour
½ cup white rice flour
¼ cup tapioca flour
½ teaspoon xanthan gum
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 cup packed light brown sugar
2 large eggs, beaten
1 ½ cup canned solid-packed pumpkin
1 cup pecans or walnuts, coarsely chopped
Topping:
1/8 teaspoon ground cinnamon
1 tablespoon sugar
Preheat the oven to 350 degrees F. Butter a 12-cup muffin pan.
In a medium bowl, combine the sorghum flour, brown rice flour, white rice flour, tapioca flour, xanthan gum, baking soda, baking powder, salt, the 1 teaspoon cinnamon, the ginger, nutmeg, and allspice. Stir with a whisk to blend.
Using an electric mixer on medium speed, cream the butter and sugars together until light and fluffy. Beat in the eggs and pumpkin, then gradually beat in the dry ingredients until a smooth batter forms. Stir in the walnuts.
For the topping: In a small bowl, stir the cinnamon and sugar together.
Fill the prepared muffin cups two-thirds full and sprinkle each muffin with a pinch of the topping. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and alow to cool in the pan before unmolding and serving.
Makes 12 muffins.
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